(3097). Countess Pudding (Pouding A La Comtesse)

Prepare a small biscuit preparation the same as for lady fingers (No. 3377); spread it out on a sheet of buttered paper to the thickness of three-sixteenths of an inch, and cook in a slack oven, being careful to keep it soft. As soon as done remove from the oven, take off the paper and cut the cake into four-inch wide bands down its entire length; cover each one of these bands with a layer of strawberry marmalade passed through a sieve, and roll them up into cylindricals an inch and a half in diameter; wrap them at once in paper to tighten and keep firm, and let them rest for one hour, then cut them into slices a quarter of an inch thick. Butter a dome-shaped cylindrical mold, and with the rolled slices of cake cover the interior sides, then fill the empty hollow with a Saxony souffle pudding preparation (No. 3107); place it in a saucepan with boiling water to half its height and let come to a boil, then remove the saucepan from the fire, and push it into a slack oven. After forty minutes take it out and let cool off for a few moments, then unmold on a dish, and cover with hot apricot marmalade (No. 3675). Serve a sauceboat of Richelieu and liquor sauce made as follows: Heat a pint of thirty-degree syrup, and remove it from the fire, thicken with a little arrowroot dissolved in cold water, and add a few cherries (demi-sucre) and shredded pistachios; flavor with kirsch.

(3098). Franklyn Pudding (Pouding A La Franklyn)

Put half a pound of butter into a vessel, beat it to a cream, and add to it seven egg-yolks, one at a time. When the preparation has become frothy put with it gradually six ounces of peeled and dried almonds that have been pounded and rubbed through a sieve, six ounces of sugar. six ounces of bread-crumbs, and eight ounces of candied fruits, such as candied cherries cut in two, pineapple and orange peel cut in dice, and finally six well-beaten egg-whites. Pour this preparation into a cylindrical timbale mold (Fig. 150), and place this in a sautoir with water to half its height; set it on the fire to come to a boil, then push it into a slack oven. At the expiration of forty-five minutes remove the pudding from the oven, let it rest for a few moments, then unmold it on a dish; cover it with orgeat sauce, and serve with a bowlful of the same.

The orgeat sauce is made by cooking four ounces of sugar to "small crack" (No. 171). then adding a gill of almond milk (No. 4), and boiling once. Thicken the sauce with a spoonful of fecula diluted with a little water and half a gill of rich cream.

(3099). Pudding A La De Freese (Pouding A La De Freese)

Chop up and pass through a sieve five ounces of beef marrow; place it in a vessel and beat it up to a cream with five ounces of sugar, adding singly eight egg-yolks and three whole egs. and have the preparation very light. Then incorporate one pound of white meat taken from a chicken. pounded with two and a half gills of cream, six ounces of well-reduced apple marmalade, twelve ounces of Smyrna raisins thoroughly washed in hot water, and finally six stiffly whipped eggwhites. Pour this preparation into a dome-shaped cylindrical pudding mold, well buttered and sugared. Stand the mold in a saucepan with hot water to reach to half its height and bring to a boil, then put it into a slack oven. Take out the pudding at the end of forty-rive minutes and let stand five or six minutes; then unmold it on a dish and cover with a sabayon sauce (No. 3090), well flavored with Madeira, and serve more of this sauce in a sauce-boat.